Regular sourdough starter and gluten-free
I finally found some sourdough starter at a health-food market while on vacation. I had to buy some even though I am gluten intolerant. Here's the question...
If I build on this starter for a while with gluten free flour, how much of the gluten will remain?
I really miss baking bread...hell, I miss regular bread. The gluten free stuff sold in stores is (1) expensive, (2) really dense, and (3) doesn't taste that great unless heated.